Black‑eyed peas have long been a staple of Southern cooking, traditionally eaten on New Year’s Day for good luck and prosperity. The dish traces back to African slaves who brought the legume to the American South, where it became a comfort food paired with pork and cornbread.

In the Lowcountry of South Carolina, peas are often cooked with mustard greens and a splash of vinegar. In Texas, they may include jalapeños and a smoky brisket. The core ingredients—peas, pork, and aromatics—remain the same, but spices and accompanying sides vary by region.

Traditionally, the peas are served hot, ladled over a slice of warm cornbread or alongside rice. They are often accompanied by collard greens, fried chicken, or a simple salad, making a hearty, comforting meal.

Besides New Year’s Day, black‑eyed peas are a common side at holiday meals such as Thanksgiving, Christmas, and Sunday church potlucks. They symbolize luck, prosperity, and the warmth of Southern hospitality.

The dish embodies key Southern culinary themes: the use of legumes, pork for flavor, slow cooking, and a balance of smoky, salty, and slightly tangy notes. It pairs naturally with other Southern staples like cornbread, collard greens, and fried catfish.

Traditional ingredients include dried black‑eyed peas, smoked pork (ham hocks or ribs), bacon, onion, celery, bell pepper, garlic, thyme, bay leaves, peppercorns, and a splash of vinegar. Substitutes can be turkey legs for pork, vegetable broth for chicken broth, or smoked turkey bacon for regular bacon.

Great pairings are buttery cornbread, fried chicken, collard greens, macaroni and cheese, and sweet potato casserole. A simple glass of sweet tea or a cold lager also complements the flavors.

The combination of smoky pork, crisp bacon, and the creamy texture of the peas creates a depth of flavor that’s both hearty and comforting. Its historical roots and association with good luck add cultural richness that few other side dishes have.

Common pitfalls include not soaking the peas long enough, not covering the peas with enough liquid, over‑cooking which makes them mushy, and forgetting to remove the bay leaves before serving. Also, adding the bacon too early can cause it to become soggy.

Smoked ribs add a richer, meatier flavor and more fat, which deepens the broth’s smoky profile. Ham hocks work fine, but ribs give a slightly sweeter, more robust taste that the creator prefers for this dish.

The YouTube channel All Wings Everything focuses on approachable, comfort‑food style cooking with a Southern flair. The host shares practical, no‑frills recipes for everyday meals, often featuring poultry, beans, and classic Southern sides.

All Wings Everything emphasizes simplicity and speed, using everyday pantry staples and minimal equipment, whereas many Southern channels showcase more elaborate, restaurant‑style techniques. The host’s relaxed, home‑cooking vibe makes the recipes feel very accessible.